Description
Discover a juicy, aromatic marinated grilled chicken kabob recipe that’s perfect for summer barbecues. Easy, quick, and bursting with flavor
Ingredients
Scale
- 1 lb boneless, skin‑less chicken breast, cut into 1‑inch cubes
- 1 cup plain Greek yogurt
- 2 Tbsp olive oil
- 2 Tbsp lemon juice (freshly squeezed)
- 1 Tbsp honey
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp salt
- ¼ tsp black pepper
- 1 red bell pepper, cut into 1‑inch pieces
- 1 yellow bell pepper, cut into 1‑inch pieces
- 1 small red onion, cut into wedges
- 1 cup cherry tomatoes
- Fresh parsley, chopped (for garnish)
- Wooden or metal skewers (soaked in water for 30 min if wooden)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together Greek yogurt, olive oil, lemon juice, honey, minced garlic, cumin, smoked paprika, coriander, salt, and pepper until smooth.
- Marinate the Chicken: Add the chicken cubes to the bowl, ensuring each piece is fully coated. Cover and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).
- Preheat the Grill: Heat your grill to medium‑high (about 400 °F). If using a charcoal grill, allow the coals to reach a steady heat.
- Assemble the Skewers: Thread 4–5 chicken cubes onto each skewer, alternating with a piece of red bell pepper, yellow bell pepper, red onion wedge, and a cherry tomato. Repeat until all ingredients are used.
- Grill: Place the skewers on the grill. Cook for 10–12 minutes, turning every 3–4 minutes, until the chicken is cooked through (internal temperature 165 °F) and the vegetables are slightly charred.
- Finish: Remove from the grill, let rest for 2 minutes, then sprinkle chopped parsley over the kabobs.
- Serve: Plate the kabobs with a side of couscous, a fresh green salad, or warm pita bread.
Notes
- Don’t Overcrowd the Grill: Leave space between skewers to allow even heat distribution.
- Use a Water Bath for Wooden Skewers: Soaking prevents burning and gives a cleaner look.
- Keep the Marinade Cold: Marinating in the fridge keeps the chicken safe and enhances flavor.
- Watch the Vegetables: They cook faster; add them a minute after the chicken to avoid over‑softening.
- Optional Glaze: Brush extra honey or yogurt on the kabobs during the last 2 minutes of grilling for a glossy finish.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Chicken
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: marinated grilled chicken kabob recipe